Salmon Quiche Recipe Card

Salmon quiche with tarragon and shallots. | ethnicspoon.com

This salmon quiche recipe is accented with tarragon. Shallots are a great replacement of onions. Baked to perfection in a fluffy egg custard with white wine and Swiss cheese. This recipe is very easy to make. Whisk together the eggs, heavy cream and sour cream. Add the tarragon. Place salmon chunks on the bottom of the quiche pan, add shallots and cheese. Cover with egg mixture and bake.

5 from 11 votes

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Course: Main dish

Cuisine: French

Keyword: baking, easy quiche, fresh salmon, light and fluffy

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 349kcal

Author: Analida Braeger

Ingredients

Filling:

10 oz salmon fresh
3 shallots minced
1 Tbsp unsalted butter
½ tsp Kosher salt
¼ tsp cracked black pepper
¼ cup white wine
4 eggs
¼ cup heavy cream
¼ cup light sour cream
2 tsp French tarragon dried
¾ cup Swiss cheese
pinch of ground caraway

Crust:

1 ¼ cups all purpose flour
½ tsp salt
3 Tbsp water ice cold
7 Tbsp unsalted butter cold, cut into small pieces
¼ tsp apple cider vinegar

Instructions

Prepare the quiche crust:

In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the iced water. Keep pulsing until the mixture comes together.
Remove from food processor and dust with flour. Wrap in plastic and refrigerate for one hour.

Prepare the salmon:

While the dough cools, add the 1 Tbsp unsalted butter and shallots to a skillet on medium heat. Sauté until the shallots until translucent.
Sprinkle both sides of the salmon with the salt and pepper. Add the salmon to the skillet and cook for 4 minutes per side. Turn the heat down to low if the shallots get too dark while cooking the salmon.
Add the white wine then cover then cook for another 1-2 minutes. Check if the salmon flesh will just flake apart with a fork. When it separates it is ready. The cook time can vary depending on the thickness of the salmon.
Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces of 1-2 inches. Discard the skin.
Simmer the shallots on low until all the remaining liquid cooks off. Save the shallots for the filling.

Prepare the quiche filling and assemble:

Preheat oven to 350°F.
In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon and caraway then whisk to combine.
Roll out the crust on a floured surface and roll into a 10" circle. Fit into tart or quiche pan. Poke holes with a fork in multiple places.
Blind bake for 10-15 minutes until golden brown.
Remove from oven. Place salmon chunks on the bottom of the pan, add shallots and cheese. Cover with egg mixture.
Bake for about 30 minutes uncovered.
Test with cake tester for doneness.

Notes

Frequently Asked Questions:

How do I store the quiche? It is best eaten fresh after baking but you can refrigerate the quiche for up to 3 days in an airtight container.
How do I reheat the quiche? Preheat the oven to 350°F and bake for 10-12 minutes until you have an internal temperature of 165°F.
Can I freeze the leftover quiche? Yes, it is best to eat it fresh but you can freeze it for up to 2 months Wrap it tightly with plastic wrap or foil then place it in an airtight container.
How do I reheat the quiche? Do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 12-18 minutes until you have an internal temperature of 165°F. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.

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